This high-protein no-bake cheesecake is a healthy and delicious dessert option. The recipe combines a roasted oat and almond base with a creamy cottage cheese layer, sweetened with honey and flavored with vanilla. It's easy to prepare and perfect for those looking for a guilt-free treat. Set it in the freezer overnight and enjoy a delightful dessert that's both nutritious and satisfying!
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Ingredients
Base
oats1/3cup
almonds almonds6
melted butter2tbsp
Cheesecake Layer
milk600mL
vinegar1tbsp
honey1 1/2tbsp
no sugar fresh cream1/4cup
vanilla1tsp
Nutrition (per serving)
Calories
155.3kcal (7.77%)
Protein
5.7g (11.4%)
Carbs
13.4g (4.88%)
Sugars
9.5g (19.06%)
Healthy Fat
2.7g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
How to make High Protein No-Bake Cheesecake
Prepare the Base
- Step 1
Dry roast the oats and almonds in a pan until slightly golden.
- Step 2
Grind the roasted oats and almonds into a coarse mixture.
- Step 3
Add melted butter to the mixture, combine well, and press it into a bowl or mold to set as the base.
Prepare the Cheesecake Layer
- Step 1
Boil the milk in a pot. Once it starts boiling, add vinegar to separate the cottage cheese layer.
- Step 2
Strain the cottage cheese, wash it with cold water, and transfer it to a blender.
- Step 3
Add honey, fresh cream, and vanilla to the blender and blend until smooth.
- Step 4
Pour the blended mixture over the base as the second layer.
Set and Serve
- Step 1
Place the cheesecake in the freezer and let it set overnight or for 6-8 hours.
- Step 2
Once set, slice and serve your high-protein no-bake cheesecake!
Nutrition (per serving)
Nutrition (per serving)
Calories
155.3kcal (7.77%)
Protein
5.7g (11.4%)
Carbs
13.4g (4.88%)
Sugars
9.5g (19.06%)
Healthy Fat
2.7g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oats and almonds are roasted evenly for a better flavor in the base.
Wash the cottage cheese thoroughly with cold water to remove any vinegar taste.
Use a high-quality blender to achieve a smooth and creamy cheesecake layer.
Let the cheesecake set completely in the freezer for the best texture.
FAQS
Can I use a different type of milk?
Yes, you can use plant-based milk, but the texture and flavor of the cottage cheese may vary.
Can I replace honey with another sweetener?
Yes, you can use maple syrup or agave nectar as a substitute for honey.
How long does the cheesecake need to set?
The cheesecake should set in the freezer for at least 6-8 hours or overnight for the best results.
Can I add toppings to the cheesecake?
Absolutely! You can add fresh fruits, nuts, or a drizzle of chocolate for extra flavor.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses milk and cream without any meat or seafood ingredients.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia